- The organic trade meets at the organic exhibition in Nuremberg from 10 – 13 February 2016. Organic is more than a label or certification: organic stands for quality and conviction – for the responsible use of nature’s resources. BIOFACH in the Exhibition Centre Nuremberg...
The organic trade meets at the organic exhibition in Nuremberg from 10 – 13 February 2016.
Organic is more than a label or certification: organic stands for quality and conviction – for the responsible use of nature’s resources. BIOFACH in the Exhibition Centre Nuremberg is the place where people share their passionate interest in organic food, get to know each other and exchange views, and this for more than 25 years! Join us in a world of organic products and taste. As a visiting professional you can meet organic producers from the international organic market and be inspired by the sector’s latest international trends. Enter the world of organic food – into organic.
Biofach, the World’s leading Trade Fair for Organic Food which takes place from 10 to 13 February, is the top event and the place to go for organic-loving professional chefs. At the special show cook + talk, trade visitors will learn about the latest organic products for restaurants and communal catering – and have a great opportunity to take inspiration from the trends presented. The key feature of Biofach 2016 will be the bridges built between the olive oil, vegan and wine Worlds of Experience and out-of-home and communal catering to give both exhibitors and visitors even more added value.
Over 2,400 exhibitors are expected at Biofach and Vivaness altogether, with 200 of these to appear at the International Trade Fair for Natural Personal Care.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- As the largest food and beverage exhibition in Asia, the 17th edition of SIAL CHINA 2016 will welcome 66,000 visitors and over 2,900 exhibitors from 65 countries. In addition, diverse products ranging from food materials to gourmet will also be showcased by numerous national...
As the largest food and beverage exhibition in Asia, the 17th edition of SIAL CHINA 2016 will welcome 66,000 visitors and over 2,900 exhibitors from 65 countries. In addition, diverse products ranging from food materials to gourmet will also be showcased by numerous national pavilions including Korea, USA, Poland, Taiwan Region, France, Turkey and many more.
SIAL China 2016 will highlight innovations and pleasures of food with top class events. SIAL offers the possibility to look deeper into food sectors, discuss the future of food and exchange worldwide best practices to solve food business issues
May 5-7, 2016
Shanghai New International Expo Centre
Over 2,900 exhibitors
66,000 visitors expected
126,000 sqm, 11 halls (W1-W5, E1-E6)
The rising awareness of health consciousness binds food and health into inseparable topics. When Apple Inc. sets to inspire the health system of the future with its latest iPhone & iPod models, SIAL CHINA 2016 aims to inspire the future of food business at Shanghai New International Expo Centre, from May 5 to 7, 2016.
SIAL Network – Look Deeper to Inspire Global Food Markets
From 2016 edition onwards, SIAL Group integrates its resources to build a stronger SIAL Network for its participants. With the immediate effect, new images and logos have been revealed for respective regional SIAL exhibitions. SIAL Network operates 9 leading B2B events, attracting over 14,000 exhibitors from 105 countries and 330,000 visitors from 200 countries, with 50 exclusive dedicated agents. Wherever you are, SIAL offers the possibility to Look Deeper into food sectors, discuss the future of food and exchange worldwide best practices to solve food business issues.
SIAL China 2016 – Asia’s Largest Food Innovation Exhibition
As the largest food and beverage exhibition in Asia, the 17th edition of SIAL CHINA 2016 will welcome 66,000 visitors and over 2,900 exhibitors from 65 countries. In addition, diverse products ranging from food materials to gourmet will also be showcased by numerous national pavilions including Korea, USA, Poland, Taiwan Region, France, Turkey and many more. SIAL China 2016 will highlight innovations and pleasures of food with top class events such as: SIAL Innovation, La Cuisine, Retail & Hospitality Forum, The Consumer Goods Forum, World Tour, Wine Innovation Forum, Best Buy China Competition, Master Classes, After SIAL Party, The Fresh, Chocolate World, China National Specialty Tea Brewers Cup and many more…
SIAL China 2016 – Ride the Wave of Rapid Growth of China’s Food Market
According to the national general administration of quality supervision & inspection, China imported food worth over 22.23 billion USD in the first half of 2015. It’s 4.2 times the amount of 10 years ago. In 2014, total revenue of the catering industry reached RMB 2,786 billion, an increase of 9.7%. 38% of Chinese household budget is for food purchases. Meanwhile, China is restructuring its food retail channels. It is the world’s largest online retail market and will be able to hold 4,801 supermarkets by the year of 2018.
Riding the wave of the rapid increase in food import and great consumption potentials, SIAL China will seize the opportunities to excel in different sectors:
– With dairy product import alone reaching 3.53 billion USD in the 1st half of 2015, China is now pursuing after high quality products. Under these epic market trends, SIAL China will launch a new DAIRY SECTOR that dedicated to dairy producers and buyers.
– As 1.325 million tons of red meat were imported in the 1st half of 2015, the same momentum continues in SIAL China. In 2016 it will once again hold two halls dedicated to the MEAT SECTOR.
– Since China is the 2nd biggest wine-growing country in the world, SIAL China will do more than to explore wine products. SIAL WINE WORLD will be redefined and incorporated inside SIAL CHINA with more novel concepts and become the new WINE SECTOR.
SIAL CHINA 2015 – Breath-taking Success
The 16th edition of SIAL CHINA 2015 took place at Shanghai New International Expo Centre from May 6 – 8, 2015. With 115,000 sqm (+ 20% vs 2014) exhibition area, 2,734 exhibitors (+ 14% vs 2014) and 61,296 visitors (+11.5% vs 2014), the growth in 2015 marked a new milestone in SIAL CHINA’s history. 86% of the exhibitors were satisfied with the show and 87% recommended the show. 96% of the visitors were satisfied with the show and 92% would return to the show next year.
For more information, please log on www.sialchina.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Agriculture union COAG Andalucia raised concerns after the annulment of a 2012 EU trade agreement which permitted duty-free imports of certain Moroccan products into the EU. The decision has prompted COAG to request a ban on Moroccan imports of olive oil into Spain, its biggest...
Agriculture union COAG Andalucia raised concerns after the annulment of a 2012 EU trade agreement which permitted duty-free imports of certain Moroccan products into the EU.
The decision has prompted COAG to request a ban on Moroccan imports of olive oil into Spain, its biggest customer accounting for 60 percent of imports.
A COAG spokesman said the inability to prove the origin of the olive oil means imports could be coming through Morocco from other countries, therefore breaking EU rules.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The air is filled with the aroma of decadent cakes being pulled out of the oven, juicy chicken being roasted to perfection, potatoes being sautéed and salads tossed. The holidays are the perfect time to satiate those taste buds, and if it’s a cosy Christmas meal for friends,...
The air is filled with the aroma of decadent cakes being pulled out of the oven, juicy chicken being roasted to perfection, potatoes being sautéed and salads tossed.
The holidays are the perfect time to satiate those taste buds, and if it’s a cosy Christmas meal for friends, pull out all the stops and whip up a feast.
Of course, it would be perfect if you could conjure the said feast. After all, who wants to slave over a hot stove all day long?
Restaurateur Sandesh Reddy shares recipes for an easy-to-make festive dinner:
Half-baked rum-and-raisin cake
125 gm softened unsalted butter
125 gm castor sugar
125 gm flour
1 tsp baking powder
1 tbsp milk
3 tbsps raisins soaked in dark rum over night (more if you want it boozy)
1 tsp vanilla extract (pure vanilla, not the cheap alternative)
Combine the butter and sugar till the mixture is pale. It’s best to use an electric whisk or a stand mixer for this — or you can give your arms a good workout. Add the eggs and mix further. Sift in the flour and baking powder. Add the vanilla, rum-soaked raisins and milk. Mix them through. Pour into small tea cups or ramekins. Fill only halfway through. Refrigerate for 30 minutes. In the meantime, preheat your oven to 190 degree Celsius. Bake the cakes for six minutes, or until you see a crust forming. They should be runny in the centre. Remove them and serve with cold heavy cream.
2 chicken breasts, deboned and skinless
A bunch of spinach, roughly chopped
4 cloves of garlic, crushed
1 large onion
15 button mushrooms, roughly chopped
Peri peri powder
Extra-virgin Olive oil
Butterfly the chicken breast and flatten using a kitchen mallet/ rolling pin/ tenderiser/ heavy pan. Marinate the inside with salt, pepper and olive oil. Marinate the outside with salt, pepper, peri peri powder and olive oil.
Let this sit in the fridge for 30 minutes. In the meantime, prepare the filling. Heat olive oil in a pan. Add the onion and garlic, and sauté till soft.
Add the mushrooms with some salt and pepper, and cook till they are soft. Add the spinach with some salt and pepper. Cook just till it wilts.
Remove the mixture and place two heaped spoonfuls on the inner side of the chicken breasts. Roll the chicken and hold it together with toothpicks or kitchen twine.
Pre-heat an oven to 180 degree Celsius. Take a frying pan and heat about three tablespoons of olive oil, till it is smoking hot. Fry the chicken till it’s brown on all sides. Now, place it on a tray and place it in the oven for 10 minutes. Take it out and rest it for five minutes. Serve it with a salad and mashed potatoes.
If you want some sauce on the dish, then just reduce some tomato juice with salt and pepper and a touch of Tabasco sauce. Whisk some cold butter into this and you have a lovely tangy sauce to go with your chicken.
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- These last couple of months have been a roller coaster of speculation regarding Spain’s current and coming year of olive oil production. Average production levels, low reserves, atypical weather, and inexplicably low prices have all contributed to the uncertainty. During the...
These last couple of months have been a roller coaster of speculation regarding Spain’s current and coming year of olive oil production. Average production levels, low reserves, atypical weather, and inexplicably low prices have all contributed to the uncertainty.
During the XXIII Jornada de Olivar, an event put on by ASAJA-Sevilla and presented to over 200 olive growers, the convening experts agreed that, while Spain is set to produce more olive oil this year, demand should meet the higher numbers since the season began with almost no reserves.
The International Olive Council agrees, predicting world olive oil production to reach 2,988,500 tons, an increase of 22 percent over last year, and a consumption of 2,989,000 tons, an increase of 5 percent. So the consensus is that production in Spain and the rest of the world should be right in line with meeting global demand.
“For this reason,” ASAJA-Sevilla added, “the final consumption will be slightly above the forecasted production of the current harvest, which, according to the IOC, will be an average season at a global level, and one that won’t generate reserves.”
The fact that it may not generate reserves goes back to an ongoing concern about this year’s seemingly satisfying, albeit average, Spanish harvest. Indeed, even though the country is expected to meet this year’s demand, it will very possibly end up with little stock. A problem made even bigger given that, if dry and warm weather persist, the next season could be a low-producing one.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- After winning the battle against Marico’s Saffola, the Indian Olive Association is going on the offensive arming itself with a marketing budget of ₹50 crore for a new campaign aimed at dispelling myths about olive oil. As many as 16 olive oil players such as Cargill and Delmonte...
After winning the battle against Marico’s Saffola, the Indian Olive Association is going on the offensive arming itself with a marketing budget of ₹50 crore for a new campaign aimed at dispelling myths about olive oil.
As many as 16 olive oil players such as Cargill and Delmonte have come together to fund this new campaign. These olive oil producers had earlier written to the Advertising Standards Council of India (ASCI) protesting against Marico’s advertisements that claim its edible oil brand Saffola Total is healthier than olive oil. The ASCI has recently upheld the complaint against Marico.
Backed by the ASCI ruling, the olive producers are now starting their own campaign along with the non-profit Spanish body — Interprofessional del Aceite de Oliva espanol — to counter any possible damage caused by Marico’s advertisement in the past year. The Spanish body has already spent €3 million with its ‘Join the Olive Oil Revolution’.
“The fact that Saffola has two times the antioxidant power than olive oil has been a false claim for the past three years. We will address this with wider participation from the 16 olive oil players who will together pump in about ₹50 crore as part of their marketing budget not only to promote olive oil, but also take action to keep such misleading claims at bay. We may now have a combined campaign with the Spanish Olive body since it has already spent €3 million in India and Indonesia,’’ said Rajneesh Bhasin, President of Indian Olive Association.
The largest olive oil brand in the country, Leonardo, from Cargill is also making attempts to correct the perception of olive oil.
“The matter has been taken up at an association level and we will have a campaign in the next 4-5 months,’’ said Siraj A Chaudhry, Chairman, Cargill India.
Delmonte is also worried about consumers getting misleading information on olive oil. “It is a dynamic market environment and unless the information is factual, consumers will get mislead by ads against olive oil,’’ said Yogesh Bellani, CEO, Field Fresh Foods, the company behind Delmonte olive oil. With the olive oil category poised to enter tier II cities, the association is making sure that consumers are better informed about the category.
“A lot of modern trade stores in metro cities have access to olive oil brand promoters, who constantly address consumer’s queries, but this is not the case in tier II towns. Now, with olive oil oil making gentle in-roads into tier II towns , misleading communication from a reputed brand like Marico would make it difficult for the olive oil category to expand,’’ added Bhasin.
Health consciousness among consumers is fuelling comparisons within edible oil players. This has led to competitive intensity among `healthy’ edible oil brands being on the rise. In the past, Adani Wilmar has also tried to compare its own Fortune rice bran oil with olive oil.
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- New rules to curb the influx of pests, such as Xylella fastidiosa, caused by increased trade and climate change, stop them spreading and eradicate the most dangerous ones were informally agreed by MEPs and the Luxembourg Council Presidency on Wednesday. The provisional deal also...
New rules to curb the influx of pests, such as Xylella fastidiosa, caused by increased trade and climate change, stop them spreading and eradicate the most dangerous ones were informally agreed by MEPs and the Luxembourg Council Presidency on Wednesday. The provisional deal also introduces preventive measures for imported plants and fast-response mechanisms for high-risk ones.
“Plant health is an important issue for the whole of Europe. I am very pleased that Parliament, together with the member states, has agreed measures to protect our countries from the ravages of pests and diseases, which can potentially destroy whole species of trees, plants and plant products,” said the rapporteur, Anthea McIntyre (ECR, UK), who headed Parliament’s negotiating team.
New preventive measures for imported plants and plant products
New rules introduce a mechanism of preliminary assessment of plants and plant products from third countries in order to swiftly identify those likely to pose pest risks or other phytosanitary hazards, and to impose temporary bans to stop them from entering EU territory.
Professional operators importing plants and plant products, as well as clients of postal services, internet clients and passengers importing potentially risky plants in their luggage, will be required to hold a phytosanitary certificate. Only private travellers who import small quantities of particular plants would be exempt.
Plant passport for most plant movements in the EU
The plant passport system should cover all movements of plants for the purposes of planting within EU territory except for those supplied directly to final users, including home gardeners, says the provisional agreement on the new rules.. It will also apply to final users receiving plants through distance sales and should be reviewed after five years.
Thorough eradication and compensation for growers
The deal endorses and updates existing EU rules to make sure that growers whose plants have to be eradicated in order to wipe out certain pests will be eligible for compensation. The amount of compensation would mirror the value of the destroyed plants or plant products.
Measures to eradicate dangerous pests can only be successful if all sources of infestation are removed. The deal therefore allows member states and their relevant authorities to apply the measures in private premises, if necessary, but only to the extent needed to protect the public interest.
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- Global Olive Oil in Food and Beverages Market to See Enormous Opportunities in North America and Asia Pacific. Market for olive oil in food and beverage is growing at a rapid pace owing to the surging demand from consumers for the nutritional values of olive oil. The many health...
Global Olive Oil in Food and Beverages Market to See Enormous Opportunities in North America and Asia Pacific. Market for olive oil in food and beverage is growing at a rapid pace owing to the surging demand from consumers for the nutritional values of olive oil.
The many health benefits of olive oil will prove to be the greatest driver for olive oil market in food and beverages industry. With studies evidencing the ability of olive oil to help in the prevention of osteoporosis, cancer, and cardiac diseases, consumers are now more willing to switch over from other vegetable and seed oils to olive oil, finds the report.
The report is titled ‘Olive Oil in Food and Beverages (Virgin Olive Oil, Refined Olive Oil, Extra Virgin Olive Oil) Market – Global Industry Analysis, Size, Share, Trends and Forecast 2015–2023.’
The report profiles the following major players in the global olive oil for food and beverages market: Salov, Borges, Deoleo, Sovena Group, Colavita, Ybarra, and Pompeian.
Although olive oil has been an integral part of Mediterranean cuisine, sales of olive oil are beginning to grow remarkably in Asia Pacific and North America. It is the demand from these two major regional markets that is fuelling the growth of the global olive oil in food and beverages market.
And, while olive oil has traditionally found applications soaps and cosmetics and pharmaceutical products, its use in the food and beverages industry is showing a dramatic uptick. This trend will continue to be seen over the next few years. Despite several opportunities, the growth of the olive oil market faces one major hindrance – the production of olive oil is limited to the Mediterranean region. Any change in the market dynamics in traditionally olive oil producing countries such as Spain and Italy causes the supply and consequently prices of olive oil to fluctuate.
To study how these factors will collectively impact the global olive oil in food and beverages market, the report segments the market by type and geography. The market, by type, has been segmented into virgin olive oil, extra virgin olive oil, and refined olive oil. By geography, the market is segmented into North America, Asia Pacific, Europe, and Rest of the World. With Europe standing as the leading producer of olive oil, the demand for this product is also high in the region. Italy, Spain, Greece, and Turkey produce an appreciable share of olive oil sold worldwide, making these national markets the most crucial from the global standpoint.
Together, Spain and Italy claim over 55% of the global olive oil in food and beverage market. Dynamic growth is being observed in the olive oil market for food and beverage in North America with consumer interest in olive oil having peaked in recent years. In North America, the United States leads in the consumption of olive oil and has domestic production facilities in states such as Arizona, California, and Texas. This has also helped the United States claim the third position in the global olive oil in food and beverages market, the report states.
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- The competition was set up and organised by IRVEA – International Olive Oil Agency and Olive Oil Academy in collaboration with Parma Chamber of Commerce and SSICA – Experimental Station for the Food Preserving Industry and its call will run until February 10. The...
The competition was set up and organised by IRVEA – International Olive Oil Agency and Olive Oil Academy in collaboration with Parma Chamber of Commerce and SSICA – Experimental Station for the Food Preserving Industry and its call will run until February 10.
The Armonia International Olive Oil Competition, now in its 10th year, is still the first and only International Olive Oil Competition which involves producers, tasters, chefs, foodies and consumers in recognising and awarding prizes to the best international EVOOs and for their mindful use in food and oil pairing.
The Competition aims to stimulate and encourage olive growers and processors to improve product quality, recognising and awarding prizes to the best international EVOOs; promote awareness, mindful use and flavour harmonisation in food and oil pairing, via cooking competitions between professional chefs, young cooks, foodies and ordinary consumers; give awards in order to promote restaurants, restaurateurs, chefs and all food businesses demonstrating outstanding correct, rational use and promotion of extra virgin olive oil of excellence in the food service industry and in schools of Haute Cuisine and Gastronomy in various countries.
Also, the Competition is divided into various sections:
• ARMONIA Olive Oil Competition – Sensory Competition
• ARMONIE IN THE KITCHEN – Cooking Competition
• ARMONIA Packaging – Graphic Design and Communicative Impact Competition
• ARMONIA People’s Choice – Competition with People’s Choice Judging Panel
In order to guarantee uniform assessment of fresh product, competing oils will be collected and selected in two separate periods, according to harvesting periods in the various geographical zones divided by hemisphere: Northern Hemisphere: samples to be sent by 10th February of each year; and Southern Hemisphere: samples to be sent by 30th October of each year.
ARMONIE IN THE KITCHEN
A committee of celebrity chefs, journalists and food bloggers will judge and award prizes to original, innovative dishes prepared by young chefs, food bloggers and cooking enthusiasts using the winning oils in every single flavour category. The oils will be presented anonymously to the participants who must select them, according to the established format and regulations.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Roast cauliflower with tomato gravy and Olive Oil INGREDIENTS • Cauliflower Head – rinsed, trimmed and cored 1pc • Leek Whites – rinsed, quartered and fine slice 1pc • Roma Tomatoes – peeled and diced 5pc • Lemon Zest 1pc • Garlic Bulb – cleaned and sliced in...
Roast cauliflower with tomato gravy and Olive Oil
• Cauliflower Head – rinsed, trimmed and cored 1pc
• Leek Whites – rinsed, quartered and fine slice 1pc
• Roma Tomatoes – peeled and diced 5pc
• Lemon Zest 1pc
• Garlic Bulb – cleaned and sliced in half 1pc
• Fresh Thyme – leaves stripped 3pc
• Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
• Pecorino Cheese (optional) 100g
• Almonds – slivered 50g
• Smoked Paprika 2tsp
• White Wine 250ml
• Vegetable Stock 250ml
• Extra Virgin Olive Oil 3tbsp
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste
1. Position rack in center of oven, preheat to 350°F (180°C)
2. Heat olive oil in a heavy bottom, oven safe pan, add leek, sauté until golden brown, deglaze pan with white wine
3. Add tomatoes and vegetable stock, season with salt and pepper, coat cauliflower with olive oil
4. Nestle cauliflower and garlic halves on top of tomatoes, drizzle olive oil over garlic
5. Season with paprika, salt and pepper, drizzle lightly with olive oil, top with lemon zest, thyme and almonds
6. Cover and roast for 60 minutes or until knife tender, remove from the oven and uncover
7. Top with almonds and cheese, return to the oven and roast for 20 minutes or until golden brown
8. Portion and serve with tomato gravy, finished with a drizzle of olive oil, parsley and grated cheese
Collins family dinner rolls
• Unbleached All Purpose Flour 770g
• Whole Milk 375ml
• Large Eggs – lightly beaten 3pc
• Unsalted Butter – cubed (plus more for brushing) 125g
• Fresh Thyme – leaves stripped 3pc
• White Granular Sugar 100g
• Active Dry Yeast 8g
• Warm Spring Water 125ml
• Fine Sea Salt 10g
1. Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
2. In a separate bowl add yeast to warm water, stir to dissolve, let stand until foam develops
3. In a stand mixer fitted with dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
4. Mix until smooth, add remaining flour, a little at a time, continue to mix until smooth
5. Turn dough out onto a lightly floured surface, knead for 5 minutes
6. Place dough in greased bowl, cover with damp cloth, let rise in a warm place for 60 minutes or until doubled in size
7. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
8. Divide into 8 portions for large rolls, 16 portions for smaller rolls
9. Arrange in a lightly seasoned pan, cover and let rise for 30 minutes or until doubled in size
10. Brush dough with melted butter, season with salt and pepper, top with thyme
11. Position rack in center of oven, preheat to 350°F (175°C)
12. Bake 18 to 20 minutes or until golden brown, remove from oven
Pinot Grigio pan gravy with onions and sage
• Neck and Giblets 1pc
• Carrot – peeled and medium dice 1cup
• Celery Heart – medium dice 1cup
• Yellow Onion – peeled and medium dice 2cups
• Leek Whites
• Fresh Sage 2pc
• Bay Leaves 2pc
• Black Peppercorns 7pc
• Unsalted Butter 2tbsp
• Santa Margherita Pinot Grigio White Wine 500ml
1. In a medium saucepan over high heat add butter, carrot, celery and onion, season with salt, sauté until golden brown
2. Deglaze pan with white wine, remove from heat, add sage, bay leaves and peppercorns
3. Rinse neck and giblets in cold water, add to saucepan, cover with cold water, bring to boil, reduce to simmer
4. As foam develops on surface of the stock, gently skim until clean and clear, careful not to remove stock
5. Simmer until reduced to 750ml of stock, add any pan drippings, strain with fine mesh sieve
6. Return to heat, reduce until desired consistency, add more wine if desired, finish with butter, check seasoning
Roast turkey paysanne with pear and sausage stuffing
• Fresh or Frozen Turkey – (500g or 1½lbs per person) 6kg
• Cold Water 1L
• Sourdough Bread – sliced and cubed 1pc
• Bartlett or Bosc Pear – cored and fine slice 3pc
• Carrot – peeled and fine dice 2cups
• Celery Hearts – peeled and fine dice 2cups
• Yellow Onion – peeled and fine dice 2cups
• Leek White – peeled and fine slice 1cup
• Fresh Thyme – leaves stripped 5pc
• Fresh Bay Leaves 3pc
• Fresh Sausage – casing removed 500g
• Unsalted Butter 250g
• Chicken Stock 500ml
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste
1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
2. Slice bread into bit size pieces the day before if possible, leave uncover to dry
3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
5. Sauté sausage in a large pan over high heat until golden
6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until tender
7. Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
9. Place turkey in a roasting pan with rack, add 1L of water and giblets
10. Brush skin with melted butter, season with salt and pepper
11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb
12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
14. Check the temperature of the stuffing with probe thermometer 165°F
15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes
Ruby port cranberry sauce
• Fresh or Frozen Cranberries 450g
• Brown Sugar 150g
• Orange Zest and Juice 1pc
• Star Anise 5pc
• Whole Cloves 5pc
• Cinnamon Stick 1pc
• Ruby Port 250ml
• Flaked Sea Salt pinch
• Add port to hot saucepan, slightly reduce to remove alcohol (if desired)
• Combine all Ingredients in saucepan, bring to boil, reduce to simmer 20-30 minutes to desired consistency
• Remember that the sauce will thicken considerably when it cools, remove star anise or leave for garnish
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- Londoners have lived for years tasting and cooking their favorite dishes and meals without spilling a drop of olive oil. With the eruption of a new trend in town towards gourmet foods, healthier eating and Mediterranean flavors; London has little by little turned into one of...
Londoners have lived for years tasting and cooking their favorite dishes and meals without spilling a drop of olive oil. With the eruption of a new trend in town towards gourmet foods, healthier eating and Mediterranean flavors; London has little by little turned into one of the best cities in the world to buy this precious liquid.
in London, there is now a great variety of oils; a variety of origins, of the olives themselves and even the different methods of purchasing the fluid.
Thanks to the influence of Jamie Oliver´s books and Gordon Ramsey´s shows, Brits now know all about the advantages that olive oil has to offer in terms of flavour and health. Once this great ingredient was presented to the general public and became commonly used in the best restaurants in town, it was only a matter of time before it extended its reach and became the household essential that it is today.
The truth is that in London, there is now a great variety of oils; a variety of origins, of the olives themselves and even the different methods of purchasing the fluid. This has propelled London into one of the world´s top destinations for oil enthusiasts to indulge. Now the real question to be asking ourselves is: What are the best ways to obtain a bottle of this golden liquid? The answer is not all that simple. There are as many types and bottles as there are aficionados, and to find the right one is a matter of knowing beforehand what it is that we want as a consumer, and locating the right outlet. London is home to the finest luxury retailers in the world. The range of decadent department stores in London is something envied by other top capitals around the world.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The Council of Members met at IOC headquarters in Madrid in the last week of November for their 103rd session. During the session, the Economic Committee held its 16th meeting to discuss the olive oil and table olive figures presented in the balances for 2013/14 (final), 2014/15...
The Council of Members met at IOC headquarters in Madrid in the last week of November for their 103rd session. During the session, the Economic Committee held its 16th meeting to discuss the olive oil and table olive figures presented in the balances for 2013/14 (final), 2014/15 (provisional) and 2015/16 (estimated). The approved balances for the three crop years can be viewed here.
Other items on the committee agenda included producer prices and world market trends as well as the study on olive oil production costs in IOC member countries, which received the green light for publication.
This is the first international of this kind to calculate the per-kilo cost of producing olive oil in the IOC member countries. This information is meant to help olive growers to identify the technical stages where they are less competitive than farmers elsewhere and to encourage them to apply strategies to improve their position.
The study is divided into five sections, beginning with the Introduction, Methodology and Diagnosis, and ending with the Conclusions and Recommendations which analyse and interpret the findings. See full studyVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- CIBERobn researchers, in collaboration with other participants in the PREDIMED study centers have evaluated what types of fats are associated with an increased risk of cardiovascular disease and mortality. They have also investigated the effect of substituting some dietary fats...
CIBERobn researchers, in collaboration with other participants in the PREDIMED study centers have evaluated what types of fats are associated with an increased risk of cardiovascular disease and mortality. They have also investigated the effect of substituting some dietary fats for others regarding cardiovascular disease.
The study, led by Dr. Marta Guasch-Ferré and Jordi Salas-Salvadó, CIBERobn principal investigator and director of the Human Nutrition Unit of the Rovira i Virgili University and the two members of the Health Research Institute Pere Virgili (IISPV), have been published in the prestigious scientific journal The American Journal of Clinical Nutrition this month.
As reported by the CIBERobn on its website, the most notable results of this publication show that participants with higher consumption of monounsaturated and polyunsaturated fats (mainly from vegetalorigin, such as olive oil and nuts) had a lower risk of cardiovascular disease (between 32 and 50% less) compared with participants with a lower consumption of these fats.
However, participants with higher consumption of saturated fats and so-called trans (fats mainly from animal products and processed foods such as bakery products) had a higher risk of heart disease (up to 30% more).
Finally, this study also shows that replacing the consumption of saturated and trans fats with monounsaturated and polyunsaturated fats (eg nuts instead of industrial bakery) is beneficial in preventing cardiovascular disease and mortality.
Specifically, data from the 7,038 high cardiovascular risk participants in the PREDIMED study, who were followed for six years, were analyzed. According to CIBERobn, the results emphasize the health benefits of the Mediterranean diet in disease prevention and the importance of replacing the consumption of unhealthy fats with fats that have been shown to be healthier.
However, if these saturated and trans fats are replaced by other foods high in carbohydrates (especially refined carbohydrates) a reduction in cardiovascular risk is not achieved.
The Predimed study was conducted by a consortium of Spanish researchers from different universities and hospitals and has been largely funded by the Carlos III Health Institute.
The main results of Predimed were published in 2013 in the scientific journal The New England Journal of Medicine showing that eating a Mediterranean diet supplemented with olive oil or nuts reduces the risk of cardiovascular disease (myocardial infarction, stroke or cardiovascular death) up to 30% in a high cardiovascular risk population (diabetic, overweight, hypertension or high cholesterol, …).
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- Call for proposals for the award of grants for the organisation of promotional and scientific events relating to olive oil and table olives in the IOC member countries 2016 Following decisions to implement budgetary restrictions, this year the IOC will be issuing only one call...
Call for proposals for the award of grants for the organisation of promotional and scientific events relating to olive oil and table olives in the IOC member countries 2016
Following decisions to implement budgetary restrictions, this year the IOC will be issuing only one call for expressions of interest in grants for generic promotion activities in member countries. A ceiling of €10 000 has been fixed for applications and dossiers must reach the IOC by 5 February 2016 at the latest.
Applications can also be submitted at any time for grants of less than €5 000 for both technical cooperation and promotion activities. Applications will be considered by order of arrival and the IOC Executive Secretariat will make every effort to ensure that the largest number of member countries (including those of the EU) can receive at least one grant.
The Council has decided that in 2016 it will award technical cooperation grants exclusively for activities relating to olive diseases (particularly Xylella fastidiosa), the environmental footprint, assistance for setting up physico–chemical testing laboratories and tasting panels in member countries that do not yet have IOC-recognised facilities and the Marrakech World Germplasm Collection.
In the case of promotion grants, activities may be in the form of educational and information campaigns showcasing the chemical and organoleptic characteristics of olive products or their nutritional and health-promoting properties, or in the form of scientific seminars or initiatives such as the organisation of seminars, trade fairs, symposiums and workshops, information points at food and nutrition fairs, the production of promotional material (brochures, CDs, books, etc) or the invitation of international experts to take part in the planned activity.
Grants will be awarded for activities or events implemented between 1 April 2016 and 31 March 2017.
In the climate of budgetary restrictions, the Council decided to assign no funding for grants for non-member country associations that have signed the self-monitoring quality control agreement in their home markets.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Despite the reduced production in Spain (850,000 tons) and the much smaller compared to the usual production of Italy (150,000 tons), the olive oil market of last year went smoothly because the high stocks and the overproduction of Tunisia compensated for the above reductions....
Despite the reduced production in Spain (850,000 tons) and the much smaller compared to the usual production of Italy (150,000 tons), the olive oil market of last year went smoothly because the high stocks and the overproduction of Tunisia compensated for the above reductions. The values following the law of supply -demand stabilized. Regarding this season in Greece, there is an evident reduction in the production rate of 15-20% compared to the one of 2014-2015.
Yannis Kampouris speaks to us about the oil year coming to an end and our olive market. Yannis is the producer of E-LA-WON, a particular product which travels from the land of the Sun in the country of the rising sun and from there to the Mount of Olives, excelling in Greece, Japan and Israel. This closes a successful season which reated the conditions for an equally successful continuation. The OLIVELAWON company is steadily conquering international markets focusing on the quality, reliability and social profile.
– What affects the price of olive oil?
The price of oil is mainly determined by the Spanish annual production. In the period 2014-2015, the Spanish production showed a decline so the price of oil rose. By contrast, the period of 2013-2014, which for Greece was bad olive season, the price of oil stabilized around 2.75 because of the inflated Spanish production. While from one year to another there seems to be some balancing in the size of production, consumption shows a downward trend mainly in southern Europe due to the economic crisis. The decrease in consumption is also a regulatory factor in the price of oil.
– Can limited quantity lead to higher quality?
Quality is our main goal and preserved under all circumstances. There are certain factors by which the quality of the oil is determined such as early oil extraction, protecting the fruit from unsuitable conditions, the processes at the mill. These factors have to be controlled closely and are our “sine qua non” for production. A positive sign for the quality of this year’s production is the limited exposure to the olive fruit fly (a bacterium known as dakos) thanks to weather conditions this summer.
-What are the forecasts of the International Olive Council for 2015-16?
It is believed that worldwide oil production for the period 2015-16 will fall to 2.8 million tons, with Spain on the rise (1.3 million), Italy (360,000) following and then Greece (330,000) followed by other countries with significant appearance in the market, like Portugal, Tunisia, Turkey, Morocco, Algeria and Syria.
-Could you share with us the results from E-LA-WON olive oil Analysis Certificate of the new crop by the Pharmaceutical Department of the University of Athens?
Levels of oleocanthal and oleaceinre are superior to the average of international sampling olive oil samples included in the study conducted from the University of California, Davis. Note that substances such as oleocanthal and oleaceinand possess significant biological action, as they are certified for their anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties, which are very beneficial to health. The daily consumption of 20g. from the sample we provide contains 23mg of Tyrosol and hydroxytyrosol (»5 mg). The picture for the E-LA-WON is excellent in terms of quality as early harvest oil with excellent organoleptic characteristics, with the components analyzed 1162 mg / kg, according to the certificate of the University and the inspection conducted by Professor Magiatis using the NMR method. Our oil belongs to the oils that protect against oxidation of blood lipids, according to Regulation 431/2012 of the European Union.
-What is the new method of automatic classification of olive oil?
According to the Spanish Technological Centre “Ainia”, this method allows us to provide a full spectral fingerprint of the key factors in the quality of olive oil. This application classifies oils quickly and accurately with both mill samples and the olive oil workshops so that the classification of the olive oil is done with clarity, maintaining the quality, identification and traceability.
– How do you see the import of Tunisian olive oil?
It was a European Commission proposal to increase by 35,000 tons the limit of duty-free imports from Tunisia. The impact on the market is virtually non-existent and this because a) 35 000 tonnes represent 1,5% of total production in the Mediterranean countries and b) it applies only to the years 2016-17.
Ioannis Kampouris: The writer, professor and entrepreneur from Imvrian descent, knows the secrets of olive oil. So he created an olive oil full of flavors, aromas and memories that won prizes in international competitions.
Article translated and provided by Ioannis KampourisVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers. The monthly...
Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers. The monthly price movements for the same two grades of oil are tracked in Graphs 2 and 4.
It is not for the IOC to judge whether these price levels reflect an adequate balance between production costs along the supply chain and the prices that consumers are prepared to pay in their domestic currency to continue consuming olive oil. Nevertheless, this is a concern that all the players on the market will no doubt take into account with an eye to the long-term sustainable equilibrium and development of the sector.
Extra virgin olive oil: Producer prices in Spain started to rise in November 2014. After topping €4/kg in the second week of August 2015, they continued upwards to reach a period high (€4.23/kg) in the third week of August, at which point they switched direction, falling to €3.73/kg by the last week of October 2015. This latest price level is still 42 pc higher than a year earlier and 90 pc above the low recorded in the third week of May 2014 (€1.96/kg).
Italy: In the week from 10 to 16 November 2014, producer prices in Italy hit the highest level of both the period under review and the last decade, reaching €6.79/kg. After decreasing slightly in the second last week of December 2014 prices turned back upwards, only to fluctuate again and then drop sharply, reaching €4.38/kg by the end of October 2015, i.e. still 7 pc higher than a year earlier and 66 pc more than the low recorded in the second week of December 2013 (€2.64/kg). Graph 2 shows how the monthly prices of extra virgin olive oil have behaved in recent
Greece: In the third week of January 2015, prices in Greece crossed the three-euro/kg line. After small fluctuations, they rose to period highs (€3.54/kg) in the last weeks of August and first week of September 2015. In recent weeks they have been holding steady and were lying at €3.29/kg at the end of October 2015, +24 pc higher than the same period a season earlier.
Tunisia: After starting to move upwards in the first week of January 2015, producer prices recorded some small luctuations, then climbing to period highs in the last weeks of August. Then, like elsewhere, they started to drop, reaching €3.73/kg by the end of October 2015, equating with period-on-period growth of +29 pc.
Refined olive oil: In August 2015 producer prices for refined olive oil hit their highest levels for the period under review. In Spain they then started to drop, reaching €3.34/kg by the end of October 2015,although this level was still 31 pc higher than in the same period of the preceding crop year. The trend in Italy has been similar in that prices had dropped to €3.35/kg by the end of October 2015, although again
this was still higher (+32 pc) than the same period the season before. No price data are available for this product category in Greece.
At the end of October 2015, the price of refined olive oil (€3.34/kg) and extra virgin olive oil (€3.73/kg ) differed by €0.39/kg in Spain whereas in Italy the difference between the two categories was considerably wider (€1.03/kg – Graph 3).VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through eleven of the 12 months in the 2014/15 crop year (October 2014–August 2015) are reported in the table below for a number of countries. Compared with the same period in 2013/14,...
Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through eleven of the 12 months in the 2014/15 crop year (October 2014–August 2015) are reported in the table below for a number of countries. Compared with the same period in 2013/14, Japanese imports have risen by 11 pc, showing strong growth since March 2015.
Imports into the United States have gone up by 1 pc while remaining stable in China. Conversely, imports are lower in Australia (−20 pc, moving constantly downward since November 2014), Canada (−9 pc) and Brazil (-6 pc), which recorded sharp decreases in May and June. The August 2015 data for Russia were not available at the time of writing but the ten-month figures are lower (−29 pc), prompted by a switch of trend in
The August 2015 data were not available either for the EU at the time of publication but the figures for the first ten months of 2014/15 show steady intra-EU acquisitions but a steep 295 pc in extra-EU imports compared with the same period a season earlier.
Owing to the heavy drop in 2014/15 production in Spain and Italy, extra-EU imports by both countries soared, particularly imports from Tunisia (+1300 pc and +359 pc, respectively) compared with a season earlier.
As reported in the previous issue of this newsletter, this upward movement began in December 2014 and is connected with the large climb in Tunisian production in 2014/15, which positioned Tunisia as the world’s top exporter that season.
WORLD TRADE IN TABLE OLIVES – 2014/15 CROP YEAR
In the eleven months from October 2014 to August 2015, table olive imports (see next table) were higher in the United States (+11 pc) and Canada (+1pc) but lower in the rest of the countries reported, i.e. Australia (−12 pc since November 2014) and Brazil (−6 pc since April 2015). In the case of Russia, again the August 2015 data were not available at the time of writing but the ten-month data show a constant drop since December 2014 (−16 pc).
At the time of publication, the data for August 2015 were not available for the EU but in the first ten months of the 2014/15 season, intra-EU acquisitions and extra-EU imports went up by 6 and 1 pc respectively versus the same period of 2013/14.
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